These maple bacon hashbrown breakfast burritos combine crispy potatoes, smoky bacon, and a high-protein cottage cheese egg mixture in a single sheet pan bake. They're designed for meal prep with easy reheating and minimal cleanup.
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Preheat oven to 400°F (200°C). Arrange bacon slices on a sheet pan and bake for 20 minutes, or until golden brown and crispy.
Remove the cooked bacon from the pan, leaving the rendered fat. Spread the shredded potatoes evenly over the pan, season with salt and pepper, and bake for 20 minutes.
While the potatoes bake, crumble the cooked bacon. In a bowl, combine the crumbled bacon, diced Canadian bacon, maple syrup, garlic powder, and dried thyme. Mix well.
In a blender, combine eggs, egg whites, cottage cheese, and corn starch. Blend until smooth.
Once the potatoes are cooked, remove the pan from the oven. Sprinkle the maple bacon mixture evenly over the potatoes.
Pour the blended egg mixture over the potato and bacon layers. Season with more salt and pepper, then top with shredded cheddar cheese.
Return the sheet pan to the oven and bake at 400°F (200°C) for 25-30 minutes, until the eggs are set and the top is golden brown.
Let the egg bake cool slightly, then slice into 10 even rectangular portions.
Prepare the cream sauce by mixing the Greek yogurt, hot sauce, and a pinch of garlic powder, salt, and pepper in a small bowl.
To assemble, spread a layer of the cream sauce onto a burrito tortilla. Place one portion of the egg bake on top, fold, and roll tightly.
Enjoy immediately or wrap in parchment paper and freeze for a quick meal-prep breakfast.
Store cooled burritos in an airtight container in the refrigerator for up to 3 days, or wrap individually and freeze for up to 1 month. Reheat in a 350°F oven for 12-15 minutes until warmed through, or microwave a single burrito for 60-90 seconds.
sheet pan or large baking dish · parchment paper (optional but recommended for easy cleanup)
Yes, these are designed for meal prep. Assemble and refrigerate up to 3 days, or freeze for up to 1 month. Reheat in the oven at 350°F for 12-15 minutes until warmed through.
Yes, but use the same weight of center-cut bacon (about 10 slices) for the diced component. The recipe already includes 10 slices of center-cut bacon cooked whole as a topping.
Substitute with Greek yogurt or ricotta cheese in equal amounts. Both provide similar protein content and creaminess.
The filling should be set and not jiggle when you gently shake the pan. A meat thermometer inserted into the center should read 160°F.
The cottage cheese and cheddar cheese are key to texture and protein. Substituting both would require testing alternative binders and may alter the final result significantly.
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